SOUS CHEF SOCIAL CLUBS | FULL-TIME |VANDERBILT UNIVERSITY ATHLETICS Position Available In Davidson, Tennessee

Sous Chef – Social Clubs | Full-Time |Vanderbilt University Athletics
Oak View Group – Manager
Nashville

• TN
  Chef/Cook
• Restaurant/Catering Management
• Food/Beverage Management
  0
  2
  weeks ago In order to be considered for this role, after clicking “Apply Now” above and being redirected, you must fully complete the application process on the follow-up screen.

Overview The Sous Chef – Social Clubs plays a critical leadership role in the daily culinary operations of Vanderbilt University Athletics Social Clubs. This position is responsible for ensuring the highest standards of food quality, presentation, and consistency in a vibrant, member-focused environment. The Sous Chef will actively supervise, coach, counsel, direct, train, and mentor employees in alignment with company quality standards. This is a key position for the effective and profitable operation of the business. The successful candidate must demonstrate excellent attendance, reliability, and the flexibility to work a variable, event-driven schedule, including evenings and weekends. This role pays an hourly rate of $26.00 – $30.00.

Benefits for Full-Time roles:

Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until August 31, 2025. Responsibilities Oversee daily line set-up, prep, service execution, and end-of-day breakdown to ensure seamless operations during member dining and events. Delegate in-service responsibilities to line cooks and station personnel, ensuring proper coordination and timing for à la carte service, member events, and club functions. Supervise the set-up and breakdown of all buffet, beverage, carving stations, and break tables for special events, banquets, and themed member nights. Responsible for the complete set-up and staging of equipment for all Social Club food service areas Ensure all culinary spaces, including satellite production areas and outdoor event kitchens, are properly equipped and meet club presentation and cleanliness standards. Monitor food preparation to ensure recipe adherence, portion control, timing, and visual presentation meet or exceed member expectations. Ensure that kitchen cleanliness meets the highest standards of hygiene and safety. At the end of each shift, all surfaces—including floors, walls, equipment, ceilings, and workstations—must be free of food debris or residue. Take initiative to evaluate kitchen operations, identify areas for improvement, and support the implementation of new ideas or systems. Support the Executive Chef with administrative duties such as inventory management, food ordering, vendor coordination, and recordkeeping. Any additional assigned tasks by the Executive Chef or Management. Qualifications Bachelor degree or certification from an accredited culinary school preferred; equivalent experience in high-volume or fine dining establishments acceptable. Minimum of 5 years of progressive kitchen experience, including at least 2 years in a supervisory or Sous Chef role. Prior experience in private clubs, upscale restaurants, or boutique hospitality settings strongly preferred. Proven experience supporting à la carte dining, banquet execution, and culinary event production. Demonstrated ability to lead, train, and inspire a diverse kitchen team in a collaborative and professional environment. Competency with food costing, inventory control, and vendor ordering systems. Maintains a polished, professional demeanor at all times, with the ability to represent the culinary team positively during events and member interactions. Must maintain excellent attendance and be available to work a flexible schedule, including evenings, weekends, and holidays as dictated by club events and dining needs. ServSafe certification or equivalent preferred.